Vegetable and Ricotta Pasta

Step 1

Mix the ricotta, milk, olive oil, 2 tsp parmesan, and minced garlic in a glass measuring cup or microwave-safe bowl, and set aside.

Step 2

Combine chicken, squash, and courgette with, salt, and pepper.

Step 3

Place large frying pan over medium heat. Spray on olive olive and Add chicken, squash, and couchette mix. Cook the chicken 1–2 minutes per side, until slightly brown.


Step 4

Bring water to a rolling boil and add your pasta of choice and gently cook

Step 5

While the chicken mixture cooks away, heat the cheesy mixture in the microwave until just hot. Transfer the chicken and squash to a large mixing bowl, and add the cooked pasta and cheesy mixture. Toss. Season with additional salt, pepper, parmesan, and pepper flakes, and serve.




¼ cup low-fat ricotta cheese

2 Tbsp fat-free milk

½ tsp olive oil

3 tsp parmesan cheese

1 fresh garlic clove

4 oz chicken breast

½ cup yellow squash

½ cup couchette

Olive oil (fry light)

1 cup cooked (2 oz dry) whole-wheat pasta

Crushed red pepper flakes, to taste